Tangy orange marmalade
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Thin-skinned oranges | |
| 2 | Lemons (or limes) | |
| 1½ | cup | Water |
| ⅛ | teaspoon | Baking soda |
| 6 | cups | Sugar |
| ½ | Of 6-oz bottle liquid pectin | |
Directions
From: Arizona Cookbook
Wash fruit; remove peel in quarters, and cut rind into fine slivers.
Add water and baking soda. Bring to a boil. cover and simmer 20 minutes, stirring occasionally. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3½ cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin.